6 carrots cut into cubes
1 cup of chopped fresh parsley
1 onion finely chopped, blanched in boiling water
2 sprigs of dill cut into cubes
Juice of 2 limes
6 tablespoons of olive oil
Salt and red pepper flakes to taste
1 avocado
1 piece of ginger, peeled and grated (4 cm)
Dill for garnish
Roman lettuce leaves
6 carrots cut into cubes
1 cup of chopped fresh parsley
1 onion finely chopped, blanched in boiling water
2 sprigs of dill cut into cubes
Juice of 2 limes
6 tablespoons of olive oil
Salt and red pepper flakes to taste
1 avocado
1 piece of ginger, peeled and grated (4 cm)
Dill for garnish
Roman lettuce leaves
In a bowl, combine the carrots, parsley, onion, and dill
Separately, mix together 1 lime juice, 3 tablespoons of olive oil, salt, and red pepper flakes
Temper the vegetables with this dressing. Reserve
Cut the avocado in half and remove the pit
Cut one half into cubes and temper with remaining lime juice
Blend the other half in a blender with remaining olive oil, a pinch of salt, and grated ginger
Combine the cubed avocado with reserved vegetables, add some spoonfuls of cream, and mix delicately
Shape the tartar into a 3.5 cm diameter cookie cutter, place on a plate, and remove the ring
Repeat the operation with the remaining tartar
Garnish with a little cream and dill
Serve with Roman lettuce leaves and remaining avocado cream.
